Procure microbes or cultivate isolated microbes found growing wild in fruit peels. We can also purchase laboratory microbes or borrow microbes from beer. Brettanomyces (http://en.wikipedia.org/wiki/Brettanomyces) is another type of yeast and it can produce fruity and acidic flavors. A Lactobacillus species could be selected to product lactic or acetic acid. I believe this type of beer should be left in the secondary for several months. I suspect this bacteria would prefer a warmer ambient temperature instead of a chilly wine cellar.

5. cultivate microbes at room temperature for a few days before pitching

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5. cultivate microbes at room temperature for a few days

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6. add more malt solution

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7. after a few more days it should be ready to pitch into a beer wort

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=== add fruit or fruit juice ===

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Fruit or fruit juice could be added to the wort for primary or secondary fermentation. Many variables to experiment with... I cannot find fresh Sour Cherries so I've been using decocted dried Sour Cherries.

=== Black Sage alcohol extract fortification ===

=== Black Sage alcohol extract fortification ===

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Line 50:

==== fortification ====

==== fortification ====

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1. Figure out the ale to alcohol extract fortification ratio

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1. Figure out the ale to alcohol extract fortification ratio by tasting various ratios

Objective

Brew beer at Noisebridge!
In addition to drinking it, we can learn about yeast, microbiology, wild fermentation, gruit and beer styles before the German Beer Purity law...

Future Fermentation Projects

Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale

Procure microbes or cultivate isolated microbes found growing wild in fruit peels. We can also purchase laboratory microbes or borrow microbes from beer. Brettanomyces (http://en.wikipedia.org/wiki/Brettanomyces) is another type of yeast and it can produce fruity and acidic flavors. A Lactobacillus species could be selected to product lactic or acetic acid. I believe this type of beer should be left in the secondary for several months. I suspect this bacteria would prefer a warmer ambient temperature instead of a chilly wine cellar.

add fruit or fruit juice

Fruit or fruit juice could be added to the wort for primary or secondary fermentation. Many variables to experiment with... I cannot find fresh Sour Cherries so I've been using decocted dried Sour Cherries.